Ingredients:
2 pounds chicken thighs
1 pound onions, peeled & thinly sliced
1/2 cup tightly packed fresh cilantro
1/2 cup tightly packed fresh mint
3-5 green chillies or as desired
4 tbsp fresh lemon juice or to taste
2 tsp salt
1 tsp cayenne pepper
2 tsp fresh ginger, grated
1 tsp garlic, finely minced
1 tsp turmeric powder
3 tbsp canola oil
2 cups water
Directions:
Place the chicken thighs, onions, salt, cayenne pepper, turmeric, ginger, garlic and oil in a slow cooker. Pour in 2 cups water.
Cook on high for 3 hours.
Add the mint leaves, cilantro, green chillies, lemon juice and 2 tablespoons water to a food processor. Process until smooth.
After 3 hours, take out the chicken pieces on a plate and shred with 2 forks.
Put the shredded chicken and the contents of the slow cooker in a large saucepan.
Cook the chicken uncovered until the sauce reduces and thickens in about 30 minutes or so.
Stir in the mint and cilantro mixture into the pan. Simmer for about 4-5 minutes. Serve with rice.
